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Preserves
the
rest
of
the
sugar
by
degress.
When
the
sugar
is
all
dissolved
bring
the
jam
to
the
boil.
5.
Never
boil
jam
longer
than
twenty
minutes.
If
it is
boiled
too
long
the
jam
will
be
sticky,
but
if
not
boiled
enough
it
will
not
keep.
When
the
scum
ceases
to
rise,
put
a
few
drops
of
the
jam
on
a
cold
plate,
watch
it
for
a
minute,
and
if
it
sets,
and
does
not
flow
freely,
the
jam
is
done.
6.
Warm
the
jam-pots
before
you
pour
the
hot
jam
into
them
;
if
you
do
not
they
may
crack.
Fill
the
pots
to
within
half
an
inch
of
the
top,
and
wipe
off
any
drops
spilt
with
a
cloth
wrung
out
in
hot
water.
If
this
is
not
attended
to,
there
will
be
great
difficulty
in
scraping
off
the
drops
when
the
jam
has
cooled.
7.
The
day
after
the
jam
is
made,
and
when
it
has
become
quite
cold,
lay
a
round
of
thin
paper
on
the
top
of
each
pot.
Then
take
a
sufficient
number
of
the
vegetable
parchment
covers
which
are
sold
for
tying
over
jam-pots,
soak
them
for
a
minute
or
two
in
cold
water,
wipe
them
dry,
stretch
one
over
each
pot,
and
tie
it
round
with
string.
The
parchment
tightens
as
it
dries,
and
excludes
the
air
from
the
jam.
When
the
covers
are
dry,
write
in
ink
on
each
the
name
of
the
jam
and
the
date.
8.
Always
keep
jam
in
a
cool,
dry
place.
Damp
makes
it
mouldy,
heat
makes
it
ferment.
9.
Never
put
one
pot
of
jam
exactly
on
the
top
of
another,
but
set
one
row
of
pots
on
the
edo-es
49
E
^